Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delicious and hearty dish that combines the creaminess of ricotta cheese with the nutritional benefits of fresh spinach. This recipe is not only comforting but also simple to prepare, making it perfect for family dinners or a weekend treat. The stuffed pasta shells are filled with cheesy goodness and topped with marinara sauce, ensuring a delightful meal that everyone will enjoy.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar (24 oz) marinara sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- In a bowl, mix the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Stuff each shell with the cheese mixture and place them in the dish.
- Top the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot from the oven, accompanied by a simple green salad or some garlic bread. You can also sprinkle fresh herbs like basil or parsley on top for added flavor and presentation. This dish is perfect for a cozy family dinner or for impressing guests.
How to Store Spinach and Ricotta Stuffed Shells
To store leftovers, place the stuffed shells in an airtight container and keep them in the refrigerator for up to three days. You can also freeze them if you want to store them longer. Just make sure to cover them well, and they will last for up to three months in the freezer. Reheat in the oven or microwave when you’re ready to enjoy them again.
Tips to Make Spinach and Ricotta Stuffed Shells
- Use fresh spinach for the best flavor, but frozen spinach can work too if you squeeze out the excess water.
- Make the cheese filling ahead of time and refrigerate it until you’re ready to stuff the shells.
- Experiment with different cheeses or add other ingredients like cooked meat or vegetables to the filling for a unique twist.
Variation
For a meatier option, you can add cooked ground beef or sausage to the cheese filling. Another variation is to use different sauces, such as alfredo or pesto, for a different flavor profile.
FAQs
1. Can I use regular pasta instead of large shells?
Yes, you can use any pasta shape you prefer, but the cooking time may vary.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the stuffed shells and store them in the fridge for up to a day before baking.
3. Can I substitute ricotta cheese with another type of cheese?
Yes, you can use cottage cheese or cream cheese as a substitute, but the texture and flavor will be different.